I searched but could not find. Would you share you recipe for that garlic alfredo pizza shown on Slice?
This is where I posted about the garlic Alfredo pizza that the picture was on Slice at Reply 539 http://www.pizzamaking.com/forum/index.php/topic,18407.msg211958.html#msg211958
I just looked though that thread some and am not sure if my formulation is there for the dough I used or not. I have my work sheets at market, but think I know what baker’s percents I use. I do use Kyrol flour.
Kosher Salt 2%
Oil 2% (I am not sure if it is lower than 2% or not)
I scaled my dough balls to 1.124 lbs. for a 16” pizza (the pizza usually is over 16“). I can look when I go over to market Friday to see if what I posted is correct if you want me to. The dough is a one day cold fermented Lehmann dough.
Peter is trying to help me figure out why my garlic Alfredo pies seem to have better oven spring and generally look better than the other pizzas.
The Alfredo garlic sauce is just Alfredo sauce out of a jar that I add fresh grated garlic to. The fresh cut spinach can be put on top of the garlic Alfredo sauce, then the cheese and then other veggies.
If you want to know more information, let me know what you want to know.